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Beef and Guinness stew

• Helena Busiakiewicz

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Serves 6

Easy

Prep: 15 mins

Cook: 3 hrs and 20 mins

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The classic beef stew is slow-cooked and enriched with earthy Guinness. Top with fluffy cheddar and thyme dumplings or serve with creamy mash if you prefer

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Celeriac mash

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Try our recipe for beef and Guinness stew, then try our lamb stew with Guinness, beef, stilton and Guinness pie and Guinness rarebit. Now try more Guinness recipes.

Beef and Guinness stew recipe

Ingredients

Nutrition

• 3 tbsp vegetable oil

• 3 tbsp plain flour

• 1 tsp mustard powder

• 1kg stewing steak

  chopped into 4-5cm chunks

• 2 celery sticks

  roughly chopped

• 2 carrots

  roughly chopped

• 1 large onion

  roughly chopped

• 2 garlic cloves

  roughly chopped

• 1 tbsp tomato purée

• 3 sprigs of thyme

• ½ tbsp sugar

• 440ml can stout

• 300ml beef stock

CHEDDAR AND THYME DUMPLINGS

• 250g self-raising flour

• 5g thyme

  leaves picked

• 125g cold salted butter

• 50g mature cheddar

  finely chopped, plus a little extra for grating

Nutrition: per serving

• kcal717
• fat37.1g
• saturates17.3g
• carbs48.8g
• sugars8.6g
• fibre4.4g
• protein40.5g
• salt1.2g

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Method

• step 1

  Pour 1 tbsp of the oil into a large lidded casserole dish over a high heat. Season the flour well with salt and pepper, add the mustard powder, then add the beef and toss to coat. In batches, brown the beef on all sides in the hot oil. Remove from the pan and add more oil as you need to.

• step 2

  Once the beef is all browned and removed from the pan, tip in the celery, carrots and onion. Cook for 15 mins or until beginning to soften, then stir in the garlic, tomato purée, thyme and sugar. Cook for 3-4 mins more, or until the tomato purée has darkened in colour.

• step 3

  Pour the stout and beef stock into the pan, scraping up any bits from the bottom of the pan. Return the beef to the pan and mix well. Bring to a boil, then reduce to a simmer. Put the lid on and leave to cook on a low heat for 2-2½ hours, stirring every so often.

• step 4

  Once the stew is nearly ready, heat the oven to 190C/170C fan/gas 5 and start preparing the dumplings.

• step 5

  Sift the flour and a pinch of salt into a large bowl and stir through the thyme leaves. Rub in the butter using your fingertips until it has the consistency of breadcrumbs. Stir in the cheese, then pour in 125ml cold water. Bring together using a cutlery knife, then shape into 8 dumplings. Put the dumplings on top of the stew, grate a little extra cheddar over the top, then bake for 20-30 mins, or until puffed up and golden.

Try more beef recipes.

Authors

Helena Busiakiewicz

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